West Bend 87628, Instruction Manual, Page: 6 / 24

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ECIPES
Deviled Eggs
7 hard-cooked eggs, shelled and
halved
1 tbsp. lemon juice or vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce ½ tsp. salt
2 dashes hot pepper sauce
3 to 4 tbsp. mayonnaise or salad
dressing
1. Remove the yolks from the eggs and mash. In a small mixing bowl, combine
the remaining ingredients and mix well.
2. Refill the egg whites with the egg yolk mixture. Sprinkle with paprika if
desired. Makes 16 deviled eggs.
Deviled Egg Variations : Follow the Deviled Egg recipe adding any of the
ingredients listed below to the yolk mixture.
Ham: ¼ cup finely chopped cooked ham
Bacon: ¼ cup crumbled cooked bacon, about 2 slices
Dried Beef: ¼ cup finely chopped dried beef and 1 tbsp. sweet pickle relish
Seafood: ¼ cup finely chopped cooked or canned shrimp, smoked fish, flaked
tuna, salmon or crabmeat and a dash of curry powder
Cheese: ¼ cup shredded cheddar cheese
Olive: ¼ chopped green or ripe olives
OBrien: 2 tbsp. finely chopped green pepper, 1 tsp. finely chopped pimento
and ½ tsp. instant minced onion
Eggs Benedict
4 eggs
2 English muffins split, toasted and
buttered 4- ¼-inch slices bacon, grilled
1 Easy Hollandaise Sauce, recipe
below
1. Poach the eggs in the egg cooker according to the directions.
2. Place one slice of bacon on each muffin half and top with a poached egg.
Spoon 2 tbsp. Hollandaise Sauce over each egg. Garnish with chopped
parsley if desired. Makes 4 servings.
Easy Hollandaise Sauce
¼ cup butter or margarine
2 egg yolks
¼ tsp. salt 1 tbsp. lemon juice
2 tbsp. cream or evaporated milk
1. In a 1-quart saucepan, melt the butter over low heat.
2. In a small mixing bowl, combine the egg yolks, salt, lemon juice and cream.
Mix well. Add the egg mixture to the saucepan, stirring constantly until the
mixture is smooth and has the consistency of light cream.